Sweet Potato, Red Lentil and Coconut Milk Soup

There’s nothing nicer than a big bowl of soup when you’re sick.  My kids are hardly ever sick, but they picked up a cold a few days ago when we took them to the GP for a routine appointment.  It doesn’t seem to bother them too much, but Oran is feeding less since his nose is a bit blocked.  I wanted to make sure that they still get loads of nourishment to help fight it off, so this soup is great.  Sweet potatoes are really nutritious, and it has red lentils for protein and coconut milk for healthy fats.  It also has ginger and chilli, which are meant to be good for colds.

It’s sweet and creamy with a subtle spiciness and lovely flavours of ginger and fresh coriander.  It’s also quite filling with the lentils.  I leave the sweet potato skin on since you don’t even notice it when it’s all blended up and it adds extra fibre.  I use Kallo very low salt vegetable stock cubes, and after taking the kids’ portions out, add salt to the grown ups’ portions.

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Ingredients:

3 shallots

2 cloves of garlic

A dash of chilli flakes

A thumb sized piece of ginger

2 large sweet potatoes (about 1kg)

1 cup of red lentils

1 litre vegetable stock

1 tin of coconut milk

A handful of fresh coriander leaf (cilantro) plus more for garnishing

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How it’s made:

Peel and finely chop the shallots.  Fry in a large saucepan in a little extra virgin olive oil over a medium heat for a few minutes.

Peel and crush or finely chop the garlic and add to the sauce pan.  Peel and grate the ginger and add the ginger and chilli to the sauce pan.  Fry for a few more minutes, stirring occasionally.

Clean and chop the sweet potato into large cubes.  No need to peel it unless you want to.

Add the red lentils and vegetable stock.  Bring to the boil, lower the heat and simmer for about 15-20 minutes until the sweet potato and lentils are cooked.

Finely chop the coriander, and add to the saucepan with the coconut milk.

Remove from the heat and blend until smooth.  A stick blender/hand blender is the easiest way to do this.

Serve garnished with a bit of fresh coriander.

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